Shakshuka, aka Israeli Baked Eggs

Jan 17, 2016 · 2 min read

Can I get a Hallelujah for Eggs!

Eggs are perfectly versatile: have ’em scrambled, fried, poached, as omelettes or even baked. When baked in a ragout of crushed tomatoes, hot peppers, garlic & paprika, you just might get a glimpse of heaven!

I learnt this at Tatte Bakery, a little brunch gem in Cambridge, Boston. Shout out to our buddies Pikki & Arvind who took us there for their signature dish, Shakshuka with Feta. Shakshuka, means ‘mixture’: it’s a North African dish, popular in Morocco, Algeria & Israel for breakfast & dinner. This awesome post from Yin & Yolk, is a great review of Tatte Bakery.

The real reason for my order, was the bombastic & downright Mojo-riffic name: Shakshuka. I imagine if Beyonce had a twin sister, who is just as perfect as her, she would be named Shakshuka. I also have the urge to randomly shout ‘Shake what yo momma gave ya’ when I hear Shakshuka. If I had an alter-ego name, like you know, Beyonce’s ‘Sasha Fierce’….mine just might be Shakshuka Fierce.

As you can see, I had no choice but to order this party on wheels dish with the enticing name!

It was MAGNIFICENT. Oozing with rich, succulent tomato sauce & gooey melted Feta caressing eggs with runny yolks baked to perfection — with wafts of fresh parsley, oregano & garlic inviting you for a liberating yet addictive food experience. Nothing could have prepared me for that moment. #Stupefied. (I should stop this nasty habit I picked up of using hashtags to make my point. #millenialproblems)


    Written by

    Author Jyo's got 1 burning question: Dude, Where's my MoJyo? Full-time goofball on a Mojo hunt for food, travel & adventures to inspire you to create your own.

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